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Creamy and Spicy Korean-Style Slaw

I was really in the mood for a fat sandwich a few days ago. But even with sandwiches, I need a little bit of Asian or Korean flair to it. So I decided to make some Korean-flavored slaw to add to the sandwich in lieu of lettuce. I usually make it mayo-free, because I’m not crazy about mayonnaise. I rarely ever eat it. In fact, I only ever eat it mixed with gochujang (with a very few exceptions). But I wanted something creamy and spicy for my sandwich.

I usually make it with napa cabbage, but you can substitute it with regular green cabbage or even bok choy. And I add a lot of cucumber slices for their crunch. This slaw is perfect for a meaty sandwich or just as a side dish for those end of the summer barbecues.

Stir together all of the vegetables in a large bowl. Add the salt and mix well, making sure the salt is evenly distributed. Set aside for at least 15 minutes. You’ll see that a pool of liquid has formed at the bottom of the bowl. Lightly squeeze the vegetables to let out more liquid. Drain well.

Stir together gochujang, mayo, rice vinegar, garlic, sesame oil, and agave nectar. Add this sauce to the drained vegtables. Stir in toasted sesame seeds and mix well. Store it in the refrigerator until ready to use. Garnish with chopped green onions and/or additional sesame seeds when serving, or simply add it to your favorite meaty sandwich!

* Cook’s Note: Julienned cucumbers, carrot, and daikon (if using) should add up to ~ 2 1/2 cups packed. If you are not using any daikons, replace it with another cucumber or a carrot depending on your preference.

I am using gochujang made with a glutinous rice base that doesn’t include any gluten-containing ingredients. Usually, gochujang contains wheat from, among other things, soy sauce. However, I would still recommend against consuming gochujang unless it is certified gluten-free if you have celiac disease.

Hi Donna. Sriracha would not yield the same result. Gochujang has a more roasted and sweet flavor to it when compared to sriracha. And most sriracha brands are spicier than gochujang. With that said, if you want to substitute gochujang for sriracha, you can try decreasing the amount of sriracha to 1 teaspoon or less. I’m actually curious to try it myself! If you do give it a try, please let me know how it turns out.

Going back to gochujang, I don’t know where you are, but you should be able to find gochujang in Asian markets. If not, Amazon sells it online. Although the amount may be way to much for your purposes, Sunchang (CJ and Haechandle also) is a reputable brand. Just in case you were wondering which brand is legit.

If you have celiac disease, I would NOT use any store-bought gochujang. I used to buy a brand called Arumchan that didn’t specifically list any ingredients with gluten. It was a little while ago; I would check the ingredients to make sure. But as I said, if you have celiac disease, DON’T risk it. Now I just use my grandmother homemade gochujang that is gluten-free.

There is a Thai roasted chili pepper paste that is certified gluten-free. It tastes very close to gochujang. It’s richer in texture and taste because of the oil and other ingredients in it. But it’s remarkably close in taste to sautéed gochujang. The brand name is called Thai Kitchen.